When talking about pizza, people take sides. Above all this, there’s Giovanni Mandara. Outside Reggio Emilia, the opposite sides engage in a war of tomato-dripping slices. But in Reggio Emilia, there’s only one pizza: Giovanni’s. Mandara, born in Campania but Emilian by heart and entrepreneurial spirit, opened a pizzeria that doesn’t fit in any cliché. The dough is traditional, soft and elastic, with a fluffy and alveolar crust, but Mandara willfully retains the right to do what he pleases: that’s how some (very successful) tests were born, like the pizza with hemp, or with sea water.
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